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Asparagus Medallions

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Sandy Kilgore

This is an easy recipe, very quickly done and delicious. Delightful pork loin medallions simply simmered in cream of asparagus soup. The meat comes out fork tender. Serve with rice and asparagus stalks, if desired.

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 270 kcal
  • 13%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 5.3g
  • 2%
  • Protein:
  • 36.3 g
  • 73%
  • Cholesterol:
  • 114 mg
  • 38%
  • Sodium:
  • 580 mg
  • 23%

Based on a 2,000 calorie diet

Directions

  1. In a large skillet saute pork until browned on both sides. Add soup, coating the meat well. Cover skillet and reduce heat. Let simmer over very low heat for 30 minutes.
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Reviews

Vor100
14
3/8/2006

I had planned on making these asparagus medallions exactly like the recipe stated. However, when I got to the grocery store, they were out of the Cream of Asparagus soup. I substituted Cream of Broccoli. I seasoned 4 boneless pork chops with an all purpose greek seasoning and then browned them in olive oil. When they were nice and brown, I deglazed the pan with 1/4 cup of white wine. To this I added a small can of portabello mushroom chunks and a 1/4 cup of chicken broth and reduced it down slightly. I then added the Cream of Broccoli soup, covered and simmered for about 20 minutes. The pork was tender and the gravy was wonderful on mashed potatoes.

Karen
13
1/9/2004

My kids hate everything but they liked this. It was quick and easy. I had no cream of asparagus so I used cream of mushroom and it was great. A keeper!

CBRLYNN
12
1/9/2004

I found this dish easy to prepare and cook. Cook it with White rice, and fresh Aspargus and you have a really healthy meal, that tastes realy good. My boyfriend really enjoyed it.